BLUE ELEPHANT COOKING SCHOOL & RESTAURANT
Kreung Kaeng Daeng (Red Curry Paste)
Ingredients
5 pieces dried big red chilies (15 minutes soaked in water, squeeze water out)
1 root coriander root
1/2 tablespoon kaffir lime zest
1/2 tablespoon galangal (finely sliced)
1 stalk lemongrass (finely sliced)
5 cloves garlic (peeled)
4 pieces shallot
1 teaspoon salt
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground roasted coriander seeds
1/2 teaspoon white pepper powder
1 teaspoon shrimp paste
Method
1. In a mortar: pound all ingredients together until they become a smooth paste.
Notes
*The paste can be kept in an airtight container or airtight plastic for two weeks in the refrigerator or one month in a freezer. For a vegetarian red curry paste, omit the shrimp paste.
*If you would like to preserve the curry paste longer, add extra salt. This is traditional Thaifood preservation.
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